Tag Archives: orange

The Beauty of Color: Wedding Flowers with Vividly Brilliant Hues

On June 15th, I had the privilege of creating flower arrangements, bouquets, boutonnieres, and corsages for our dear friends Sarah and Jordan’s wedding day!  Below are a sample of the flowers (pictures courtesy of Cariad Photography, David Siglin, and Melissa McKinnon).

Bridal Bouquet: pink peonies, orange ranunculus, white and yellow mini-roses, Bells of Ireland, green mini-hydrangeas, seeded eucalyptus, peach and pink snapdragons, peach hypericum berries, green lisianthus, and dried lotus pods. Wrapped in burlap and lace ribbon with pearl pins and a lock.

Another angle of the bridal bouquet…

Each of the bridesmaids’ bouquets had white hydrangeas and one or two elements from the bridal bouquet. The groom’s boutonniere had a key to match the bride’s lock on her bouquet.

Up close of the groom’s bout with yellow mini-rose, green lisianthus, and key to match the lock on the bride’s bouquet (picture courtesy of David Siglin).

Here’s the bride’s lock attached with peach pearl pins on the burlap and lace ribbon (taken on my iPhone).

Corsages with mini green hydrangeas, mini white roses, peach and green hypericum berries, and some fresh lavender from my flowerbed (picture taken on my iPhone).

Altar arrangement in honor of grandparents who could not be at the wedding–irises for one grandmother, spring flowers for another, and fresh fruit (blueberry branches, lemons, and limes) for a grandfather. Used extra burlap to tie in to the rest of the wedding theme. Same flowers as the bouquets, with purple delphiniums and orange calla lilies as well (picture taken on my iPhone).

Bouts with green pom-pom mums, green hypericum berries, and thin white ribbon (picture taken on my iPhone).

Bout up close (picture courtesy of David Siglin).

Instead of corsages, the mothers carried nosegays. The mother of the bride’s is on the left and matches the bride’s bouquet; the mother of the groom’s is on the right and matches the groom’s boutonniere (picture taken on my iPhone).

Last but not least…the tossing bouquet… (picture courtesy of David Siglin).

This wedding was so much fun–maybe my most fun wedding yet–because of ALL of the brilliant, vivid colors! The bright pinks and corals were so pretty! And even though the pink peonies are expensive, they were worth every penny! And I had fun having my sister help me with the bouquets the night before the wedding.

Recipe: Citrus Chicken with Roasted Peaches

Citrus Chicken with Roasted Peaches, served with Mixed Greens Salad topped with Goat Cheese, Walnuts, and Sliced Plums

Recipe: Citrus Chicken with Roasted Peaches

by Melissa McKinnon

Ingredients:

  • 1/3 cup orange marmalade
  • 1/3 cup orange juice
  • 4 teaspoons raspberry blush balsamic vinegar (or any sweeter vinegar)
  • 1 teaspoon chipotle powder
  • 2 teaspoons organic olive oil
  • 1 teaspoon chopped fresh cilantro plus sprigs for garnish
  • 2-4 large peaches, halved and pitted
  • 1 small whole organic chicken, separated (2 wings, 2 legs, 2 boneless breasts, 2 thighs; or you could use boneless, skinless chicken breast)
Instructions:
Preheat oven to 350F. Whisk together all ingredients (except peaches and chicken). Place chicken and peaches on baking stone (or oiled baking pan) and brush with citrus dressing. Bake for 20-30 minutes (or until chicken is white throughout but still moist); you may need to flip the chicken and peaches half way through baking.
Note: If you have leftover roasted peaches, they would go perfectly with a scoop of vanilla ice cream!